BBQ Lamb With Capsicum And Chermoula Recipe

Chermoula is a mix of spices including garlic, chilli, cumin and paprika. It adds vibrancy and flavour to a variety of dishes including this succulent barbecue lamb.

The ingredient of Bbq Lamb With Capsicum And Chermoula Recipe

• 1kg coles australian lamb boneless leg roast excess fat trimmed
• 2 tbs olive oil divided
• 2 red capsicums
• 2 yellow capsicums
• coriander leaves to serve
• 3 4 cup 185ml extra virgin olive oil
• 1 lemon rind finely grated juiced
• 2 garlic cloves peeled
• 1 tsp crushed red chilli flakes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups flat leaf parsley leaves
• 2 cups coriander leaves

The Instruction of bbq lamb with capsicum and chermoula recipe

• to make the chermoula in a blender combine the oil lemon rind 2 tbs lemon juice garlic chilli flakes cumin paprika 1 tsp sea salt flakes and 1 2 tsp pepper and blend until smooth add the parsley and coriander and blend until herbs are chopped but not pureed season with salt and pepper add a little more lemon juice if necessary
• prepare a covered barbecue for indirect cooking for a gas barbecue heat one burner on medium high and leave other burners off for a charcoal barbecue build fire on one side of charcoal grate leaving other side empty and let burn until coals are just covered with white ash do not spread out coals the temperature inside the barbecue should be about 200u00b0c
• brush lamb with 1 tbs oil and season with salt and pepper cook lamb over the lit side of the barbecue rotating as needed for 10 15 mins or until lamb is brown all over transfer lamb to the unlit side of barbecue cook covered for 1 hour or until an instant read meat thermometer registers 60u00b0c when inserted into the centre of the lamb transfer to a plate brush all over with 1 3 cup chermoula cover loosely with foil and set aside for 20 mins to rest
• meanwhile coat the combined capsicums with remaining oil cook over lit side of barbecue turning occasionally for 15 mins or until charred all over transfer capsicums to a heatproof bowl and cover with plastic wrap rest for 5 mins remove seeds stems and skins from capsicums and discard slice flesh in a bowl toss the capsicum with 1 tbs chermoula season with salt and pepper
• transfer lamb to a serving platter thickly slice serve with capsicum and remaining chermoula sprinkle with extra coriander

Nutritions of Bbq Lamb With Capsicum And Chermoula Recipe

calories: 619 966 calories
calories: 48 grams fat
calories: 10 grams saturated fat
calories: 8 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 38 grams protein
calories: n a
calories: 541 milligrams sodium
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calories: nutritioninformation